Amorphous cellulose gel as a fat substitute in fermented sausages

Meat Science - Tập 90 Số 1 - Trang 36-42 - 2012
Paulo Cezar Bastianello Campagnol1, Bibiana Alves dos Santos, Róger Wagner, Nelcindo Nascimento Terra, Marise Aparecida Rodrigues Pollonio
1Universidade Estadual de Campinas, CEP 13083-862, Campinas, São Paulo, Brazil. [email protected]

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